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  • Kadhai Paneer Recipe
  • Easy Kuzhi Paniyaram Recipe
  • Capsicum Masala Rice Recipe
  • Easy Mint Rice Recipe
  • Easy Pepper Jeera Adai Recipe
  • Aloo Channa Pulav Recipe
  • Thenga Poli Recipe
  • Paruppu Poli Recipe
  • Spicy Masala Sambar Recipe
  • Mixed Paruppu Chutney Recipe
  • Vegetable Oats Dosa Recipe
  • Kothavarangai Paruppu Usili Recipe
  • Instant Vegetable Rice Recipe
  • Onion Tomato Chutney Recipe
  • Prawn Gravy Recipe
  • Ragi Adai Recipe

    May 13, 2009 By: admin Category: Breakfast/Easy tiffin


    Raagi flour- 2 cup

    Chopped Onion – 1/2 cup

    Finely chopped Green Chilli – 2

    Salt – to taste

    Drumstick leaves – 1 cup

    Curry leaves – to garnish

    Water – as required

    Oil – 1 tsp

    Mustard – 1/2 tsp

    Urad dhal – 1 tsp


    1. Take a tawa, heat 1 tsp oil and add mustard and allow it to pop and add urad dhal, onion, green chilli, drum stick leaves and pinch of salt.

    2. Fry them and add to the raagi flour.

    3. Add required salt to the flour and add water and prepare dough.

    4. The dough should be comparatively soft that chappathi dough.

    5. Take in small portions and flatten it(use grease plantain leaf or clean plastic sheet or a flat plate)

    6. Do not make it too thin.

    7. Cook it in a dosa pan like ordinary dosa allowing it to cook well on both sides.


    8. Serve hot with tomato sauce or can even be had plain.

    It is a very healthy and delicious dish which will be filling and good for all age group as raagi is rich in fibre.

    Arisi Kozhukattai Recipe

    May 02, 2009 By: admin Category: Breakfast/Easy tiffin


    Rice – 2 cup

    Toor Dhal – 3 tsp

    Pepper – 1/2 tsp

    Jeera – 1/2 tsp

    Salt – as required

    Red Chilli – 4

    Water – 4 cup

    Grated coconut – 4 tsp

    Oil, mustard, urad and channa dhal – 1 – 2 tsp each

    Asafoetida – a pinch

    Curry leaves – 1 tablespoon


    1. Grind the rice, toor dhal, pepper, jeera into a rough powder.

    ( Rice should be broken to half and not to be made into a fine powder)

    2. Take a tawa, add oil, mustard, urad and channa dhal along with red chillies and coconut.

    3. After sorting, add water, asafoetida, salt, curry leaves and allow it to boil.

    4. Now add the half borken rice materials and stir well and turn off the stove when the water is absorbed.

    5. Allow it to cool for sometime and start making balls and steam cook it.


    Kids will love to have these kind of rice balls as their lunch box dish or as an evening snack or breakfast.

    Traditionally this is prepared without salt and had during the fasting days and served with jaggery.

    Protein Rich Biryani Recipe

    April 29, 2009 By: admin Category: Variety Rice


    Bastmati rice -2 cup

    Rajma/Kidney bean, groundnut – 1 cup each

    Tomato Chopped – 1

    Onion Chopped- 1

    Ginger garlic paste – 1 tsp

    Bay leaf – 1

    Ghee – 1 table spoon

    Pudina and coriander leaves – little

    cinamom -1

    cardamom – 1

    clove – 1

    Salt – to taste

    Water – as required


    1. Soak the rajma for over night and pressure cook it.

    2. Take a pan, add ghee, bay leaf, cinamom, cardamom, clove and fry for few mins.

    3. Now add tomato, onion, ginger garlic paste and cook until raw flavour fades.

    4. Add groundnut, rajma, rice, salt, pudina and coriander leaves and add 4 cups water.

    5. Mix well and pressure cook it by keeping it sim after one whistle for 10 mins.

    6. Open the lid only after pressure subsides.

    Protein rich biriyani is ready to be served with onion raita.

    Keerai Kootu Recipe

    April 27, 2009 By: admin Category: Sambar/Gravy, Sidedish


    Mulai keerai or amarnath spined – 2 cups(cleaned and chopped)

    Moong dhal – 1 1/2 cup

    Scraped coconut – 3 tsp

    Green chilli – 2

    Jeera – 1 tsp

    Turmeric power – a pinch

    Salt – to taste

    oil – 1 1/2 tsp

    Mustard – 1 tsp

    Urad dhal – 1 tsp

    Water – as required


    1. Cook the moong dhal in a pan adding little water. Now add cleaned and chopped keerai to it.

    2. Add turmeric and allow it to cook.

    3. Take a mixie jar, add coconut, chilli and jeera and make a fine paste by adding water.

    4. When the keerai is cooked, add salt, the ground paste and mix well.

    5. Allow it to boil for few mins.

    6. Garnish with popped mustard and roasted urad dhal.
    Keerai Kootu
    Nutritious and delicious keerai kootu ready to be served with rice or with chappathi.

    Chepan Kizhangu or Taro Root Fry

    April 24, 2009 By: admin Category: Sidedish


    Chepan kizhangu(taro root) – 250 g ( wash, cook and remove the outer skin)

    Oil- 4 tsp

    Chilli powder – 2 tsp

    Coriander powder – 1 tsp

    Turmeric – a pinch

    Mustard – 1 tsp

    Urad dhal – 1 tsp

    Salt – to taste


    1. Take a tawa, add oil, mustard and urad dhal.

    2. Once the mustard pops, add chepan kilangu, chilli, turmeric, corriander power and salt.

    3. Mix nicely such that the masala coats over all the chepan kilangu.

    4. Allow it to cook so it get roasted.

    Chepan Kizhangu or Taro Root Fry

    Chepan Kizhangu or Taro Root Fry

    Tasty chepan kizhangu fry is ready to be served as a side dish with sambar saadham.

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